Erra kaaram dosa is quite famous street food in Rayalaseema region of Andhra Pradesh .'Erra Karam' means 'red chutney' which is smeared on dosa and daliya powder /Pappula Podi is sprinkled fully over dosa to neutralize the heat of the red chutney.
              I came to know about these dosa from my MIL .  Whenever I make dosa definitely I have to make Erra Karam otherwise my hubby and my daughter will not eat dosas. Erra Karam dosas are  just favorite at my home.
            You can try these Erra Karam dosas on one of the dayswhen you are bored of eating  plain dosas or masala dosas.I am sure you will eat one more extra dosa that day.


For Dosa batter :-

Urad dal - 1 cup
Rice - 3 cups
Fengureek Seeds - a pinch
Soda bi carb - 1/2 tsp
Salt to taste

For Karam (Red  Chutney)

2 onions,  chopped
1 tsp red chilli powder (adjust the amount based on your spice level)
1/4 tsp salt  (adjust  according to taste )
1/8 cup coconut pieces

For Daliya powder /Pappula podi (powder)

1/2 cup putnala pappu (daliya/split roasted chickpeas)


  Dosa Batter

1) Firstly clean and wash both rice and urad dal well.
2) Soak  Urad Dal  with Fengureek seeds ( Methi seeds) and  rice separately for 5-6 hours or overnight.
3 ) Then grind urad dal in a mixer grinder or grinder adding sufficient water. The batter should be light and fluffy when completely ground.
4) Pour the urad dal batter in a bowl.
5) In a grinder or mixer grind the  rice  adding few tbsp of water while grinding.The rice should be completely ground. When you touch the batter with your finger tips, the batter should not feel grainy. It should be smooth paste like. Don’t add too much water in the beginning otherwise rice will not be grinded properly. Keep on adding little water in between.
6) Remember that batter should not be too thick or thin.
7) Now add the rice batter to the urad dal batter and mix well.
8) Add salt and some water if necessary and mix well . This is the basic dosa batter.

Dosa Batter
9) Keep side for over night or more than 8 hours. The batter  will ferment and it will 'come up'.
10) Add soda to the batter ,
mix it well and make dosas out of it.

Karam (Red Chutney )

First in a mixie grind the coconut pieces. Then add all the ingredients chopped onions, red chilli powder and salt  to it and grind into a smooth paste. Add few tbsps of water if  required.

Pappula Podi (Daliya Powder)

 Grind the roasted chickpeas to a fine powder.

To make the Karam  Dosas :-

1) Heat a non stick tawa. Smear the tawa with little bit of oil.Pour a ladle full of dosa batter and spread into a thin circle. 
2) Drizzle oil along the edges of dosa and let it initially cook on low flame for 1-2 mins .

3) Flip the dosa to the other side and roast for a minute.Now increase the flame and cook for a min until you see red patches.
4)  Again Flip the dosa.

5) Quickly spread  a tbsp of the erra kaaram/red chutney all over the dosa  with a spoon or spatula .

6) Sprinkle pappula podi all over the dosa and fold it to half and cook on each side for few seconds.

7) Serve it as-is or with any chutney...It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
8) Repeat the same process with the remaining batter as well.

9) Serve dosa with chutney of your choice like coconut chutney/groundnut chutney/Peanut Chutney /Bomaby Chutney /Tomato mint chutney.
10) I served erra kaaram dosa with Erra Karam only.


1)  To save time during those busy mornings, the red chutney can be made ahead and stored in the refrigerator.
2) The daliya powder can be ground and stored in an airtight container.
3) Do not pour the batter to prepare dosa on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
4) If dosas are breaking cover the tawa with the plate after pouring the dosa batter on tawa.
5) Fenugreek Seeds will help in fermentation and give a good aroma and good colour to the Dosa.


Kobbari (Coconut) Bobbatlu are one of the  popular dish. It is also called as Kobbari Bhakshalu or poli .It is mostly prepared during Festivals . Its very delicious ,healthy ,tasty and  easy to prepare.


For Stuffing / Filling:-

2 cups of fresh grated Coconut
2 cups of grated Jaggery (cut the jaggery into small pieces )
1/2 tsp Cardamom powder  
1/4 cup Ghee

For Dough :-

1 cup  Maida                       
1 cup Whole Wheat Flour
1  pinch Salt
2 tsp Oil
Water needed  for kneading


Dough Preparation :-

1) In a mixing bowl add  maida,wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed.
2) Make a very soft, pilable dough. Knead very well.Lightly coat with oil.Cover and Keep aside.Let dough rest atleast  for1 hour.

Stuffing / Filling Preparation :-

1) In a thick bottom pan  or non stick pan heat  2tsps of ghee  on medium heat .
2) Add grated  coconut and saute for few minutes .Then add grated jaggery
3) In few minutes jaggery will start melting, Allow coconut to cook well in the jaggery syrup.
4) Stir continuously so that it does not stick to the bottom.
5) Cook until the mixture comes close or becomes thick or leave the sides of the pan.
6) Do not overcook otherwise the the mixture becomes hard.
7) Add the cardamom powder  and mix well.
8) Turn off the heat and keep it aside for few minutes.
9) Let the mixture cool. This is the bobbatu filling.

Bobattalu Preparation :-

1) Divide the dough into equal portions, roughly the size of a golf ball.

2) Roll a ball with the help of a little whole wheat flour into a small circle to prevent the ball from sticking to the rolling surface.

3) Now spoon some of the coconut / Kobbari filling into the center of this circle. Fold the edges of the circle and pinch together to seal.

4)Flatten this new ball gently with your fingers and use a rolling pin and gentle, circular pressure to roll it like chapati.
5)Do this with all the dough and coconut /Kobbari filling.
6) This can get very tricky as the filling does try to slide out. Use a little flour if that happens. Roll.

7)  Roast each poli / bobbattu on a hot girdle with  ghee. Roast both sides till well done and aromatic and it gets golden brown color.

8) Smear with ghee on both sides when done.

9) Serve hot /cold .

Enjoy !!!

Everybody loves Paneer Makhani  very much but here is a healthy alternative  with Tofu which tastes  delicious .Even the non-tofu-lovers will also start loving it.
      Tofu, made from soybean curds, is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It is an important source of protein especially for vegans and vegetarians. Since it is Low in calorie so it is Diabetic Friendly Recipe.

Ingredients :-

    For the marinated tofu:

2 cups extra-firm tofu
1 tsp coriander powder
1/2  tsp Jeera/Cumin Powder
1/2 tsp red chilli powder
1/8 tsp Turmeric Powder
1 tbsp lemon juice
1 tsp oil
Salt to taste

    For the Makhani Gravy:

    1 medium onion, (paste)
    2 large tomatoes, (paste)
    1 tsp red chilli powder (adjust according to taste)
    2 Green chillies (paste)
    2 green cardamom pods
    3 cloves
    8 peppercorns
    1-inch piece of cinnamon
    1 tsp cumin seeds
    1 tbsp coriander powder
    1 tsp Ginger -Garlic Paste
    1/4 tsp turmeric powder
    2  tsps kasoori methi (dry fenugreek leaves crushed between palms)
    2 cups vegetable stock, or  (use water if you don't have this)
    2tsps oil
    10 cashew nuts powder
    1/4 tsp Sugar  or sugar substitute
    Fresh coriander  leaves for garnish

Method :-

    To prepare the Marinated tofu:

1) Pat the tofu dry with few paper towels. Cut to cube size pieces .
2)  Mix all the ingredients  coriander powder,cumin powder,turmeric powder ,red chilli powder, salt,oil,lemon juice.

3) Now  in this marinade mix the tofu pieces  and set aside for about half an hour.

4)  Heat a non stick pan or griddle  and smear the oil evenly on it. Place the  tofu cubes on the pan and fry until golden-brown on each side,
5) Remove to a plate and set aside.

    To make the Makhani gravy

1)  Heat the oil in a non stick pan. Add the cumin seeds, and when they splutter add  cloves,cardamom, peppercorns and cinnamon. Saute for a minute over medium heat.
2)  Add the onions  paste and a little salt and saute till transulent.

3) Add  the tomato paste ,chilli paste,ginger and garlic paste, and saute for another minute.
4) Then add coriander powder, turmeric powder ,chilli powder ,sugar and kasuri methi  . Mix it well and cook on medium flame for about four minutes stirring in between until the gravy starts leaving the oil.
5) Add some water or vegetable stock and continue cooking.

6) Now add the tofu cubes to the gravy and stir them in. Add salt to taste. Add cashewnut powder and mix well. Cover the pan and cook for about 10 minutes on low flame.
7) Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
8) Garnish with chopped coriander leaves.

9) Serve hot with  naan,chapati, roti, phulka, flavored rice ,or plain rice

Enjoy !!!


 Chapatis or Rotis are the staple food  for millions of Indians.It is mostly eaten in Northern part of India. No meal is complete without them . It is commonly made with finely ground whole wheat flour. 

 Ingredients :-

For 12 Chapatis

2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
Water for kneading
whole wheat flour (gehun ka atta) for rolling


For the chapatis

1) In a mixing bowl add wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed. Instead of water, you can also use milk. The result is really soft Chapatis.

2) Knead the dough well.The secret to really soft Chapatis lies in the kneading. The dough must be smooth .
3) At the end add little bit of oil for very smooth dough and soft Chapatis.
4) The finished dough must be smooth. After it is done, cover and keep it aside for ½ an hour. Knead again.

5) Divide the dough into equal portions, roughly the size of a golf ball.

6)  Roll a ball with the help of a little whole wheat flour into a small circle to prevent the ball from sticking to the rolling surface. Brush oil on the surface.

7) Fold it twice to form a triangle as shown in picture.
8) Lightly coat on both sides to prevent the dough from sticking as you roll the Chapati.

9) Roll into a circle again.The size of fully rolled chapati should be 6" (150 mm. ) diameter thin rounds with the help of a little whole wheat flour. 6" is not a fixed size.
10) The rolled out Chapati must not be too thin or it will not puff when roasted.

11) Heat tava on medium flame and put the rolled chapati to Cook.

12) The Chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula or hand to turn it on to its other side.

13) Cook otherside also for a while.Then again flip the chapati.

14) Wait 8-10 seconds (approximately) after the second flip and then use a folded kitchen towel or spatula to gently press the Chapati around its edges. This will help it to puff out!!!
15) Now remove chapati from the tava and serve immediately or store in a container.
16) Line the container with kitchen towel or kitchen tissues to keep the Chapati warm, soft and free from moisture.


Instead of water, you can also use milk. The result is really soft Chapatis. 
Chapatis can also be  brushed with ghee (clarified butter) after being cooked.

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